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Tropical Turkey Salad

 Tropical Turkey Salad
Forever on the lookout for good simple dishes to prepare, I tried this delicious salad while on a trip. It's lovely with all the colors and textures, and satisfying with a mixture of turkey, fruits and vegetables. The tangy raspberry dressing is irresistible. -Rosalind Canada, White Bluff, Tennessee
6 ServingsPrep/Total Time: 20 min.


  • 5 cups torn fresh spinach
  • 3 cups torn lettuce
  • 2 cups cooked cubed turkey
  • 2 slices red onion, separated into rings
  • 1/2 cup chopped green pepper
  • 1/2 cup mandarin oranges
  • 1/2 cup sliced celery
  • 1/2 cup pineapple chunks
  • 1/3 cup canola oil
  • 1/4 cup raspberry syrup
  • 2 tablespoons red wine vinegar
  • 1-1/2 teaspoons honey
  • 1/2 teaspoon celery seed
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup flaked coconut, toasted


  • Line a large salad bowl with spinach and lettuce. Combine the next
  • six ingredients; spoon into bowl.
  • In a jar with tight-fitting lid, combine oil, raspberry syrup,
  • vinegar, honey and celery seed; shake well.
  • Pour over the salad. Top with almonds and coconut. Serve immediately.
  • Yield: 6 servings.

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Tropical Turkey Salad (continued)

Nutritional Facts: 1 serving (2 cups) equals 333 calories, 20 g fat (4 g saturated fat), 35 mg cholesterol, 78 mg sodium, 23 g carbohydrate, 3 g fiber, 17 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.